Wednesday, May 03, 2006

Recipes for R,S,C #12

From Ian, The Gallumphing Gourmand
Ian's Marinated Tuna Salad

¼ C balsamic vinegar
¼ C dark soy sauce
1 tbsp honey mustard
½ tsp cumin
½ tsp coriander
freshly ground black pepper

1 6oz can tuna, drained
¼ C mayonnaise
1 shallot, diced
1 medium cucumber
red leaf lettuce
extra virgin olive oil

In a medium-sized mixing bowl, combine the first six ingredients. Transfer
to resealable freezer bag, add the tuna, and toss to coat. Marinate
overnight in the fridge, turning occasionally.

Remove the tuna from the bag, and discard the marinade.
Cut the cucumber in half, and peel and dice one half of it.
Combine the tuna, the mayo, the diced cucumber and the diced shallot in a
mixing bowl.

Peel the remaining half of the cucumber and cut into about ¼ inch slices.
Arrange the cucumber slices on a plate. Drizzle a little balsamic vinegar
on each slice. Cover each with a piece of lettuce that’s just a bit larger
than the cucumber slice.
Spoon a generous dollop of the tuna mixture on top of the lettuce leaf, and
drizzle each salad with little extra virgin olive oil.
~~~~~~~~~~~~~~~

From
Dalene our Compulsive Writer:
The New Tuna Sandwich

6 slices Tuscan bread
1 6 oz can tuna
1 medium cucumber--freshly picked, of course
a few tablespoons balsamic vinegar
a few tablespoons of a good extra virgin olive oil

Thinly slice cucumber. Layer slices over half of the bread slices.
Grind sea salt over cucumbers as desired. Mix tuna with your favorite
fresh mayonnaise or salad dressing. Season as desired. Spread over the
cucumbers. Top sandwiches with remaining slices of bread.

Stir together balsamic vinegar and olive oil.

Dip sandwiches into oil and vinegar mix bite by bite.
~~~~~~~~~~~~~~~

My recipe:
Tuscan Tuna Salad

1/2 (10-ounce) package Italian blend lettuce -- (4 cups)
1 large tomato -- coarsely chopped (1 cup)
1 (15-ounce) can great northern beans rinsed and drained
1 medium cucumber peeled, seeded and diced
1 (6-ounce) can tuna in water -- drained
3 T chopped red onion
2 T olive or vegetable oil
1 T balsamic or red wine vinegar
1 T Dijon mustard
1 t chopped fresh dill weed
OR
1/4 t dried dill weed

Gently toss lettuce, tomato, beans and tuna in large bowl. Mix remaining
ingredients; toss with tuna mixture just until coated. Serve
immediately. 4 servings.

1 comment:

compulsive writer said...

Those salads sound yummy.

I just wanted to tell you about something I stumbled across at work that I thought would be fun. It's called French Apertif Day (French Cocktail Hour). This year's festivities will take place June 1. http://www.frenchcocktailhour.com/en/index.php

Apparently it's only celebrated in a couple of places nationally, but I'm proposing a little grassroots campaign via the Internet to spread the word and encourage smaller celebrations across the nation. Although I don't drink alcohol, I'm thinking the concept of a day (or week) celebrating french cuisine sounds fabulously fun.

Bon app├ętit!